Soup and Soup Making

by Emma P. Ewing

VEGETABLES, ETC., ADAPTED TO SOUPS.

While nearly all kinds of vegetables, herbs, spices and cereals can be appropriately used at pleasure in clear, vegetable and mixed soups, those specially adapted to white soups are: cauliflower, potato, white turnip, onion, celery, salsify, cresses, capers, olives, parsley, thyme, rice, macaroni, vermicelli, tapioca, sago, mace, and red and white pepper.